I read a lot of the reviews and made the changes: 1 1/2 packed brown sugar and 1/2 white sugar, 1/2 cream of tarter, used 1 stick of salted butter that was melted until browning and 3 sticks of soft butter, put the cream of tarter and salt and baking soda in the hot water (I think it is so make sure it gets spread evenly in the batter and no clumps giving an off taste to a cookie), 3 cups of flour spooned into the measuring cup so they weren't too cakey and refrigerated the dough. I made some flattened with the bottom of a glass, some flattened with my palm, and some left in the balls. What I found out was that they were better left in little balls to cook, if flattened with a glass then the dough must be very cold, and never flatten with the hand as it warmed the dough too much and they spread like a pan cookie. Take out of the oven as they get just a touch brown and let them cook outside of the oven on the cookie sheet for 10 minutes and then move to a wire rack. The first cookies made when the dough was cold were the best. Next time, I will keep the dough in its bowl in a bigger bowl with ice or else pop back into the refrigerator between making the cookies. These were delicious and now that I have a game plan, they will be easy to make. I am taking them for refreshments tomorrow and I have no doubt that I will get raving reviews. Thanks to everyone for their input.
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I read a lot of the reviews and made the changes: 1 1/2 packed brown sugar and 1/2 white...